SEASONED GREEN GORDAL OLIVE vs. SPLIT GREEN OLIVES MARBELLA
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
SEASONED GREEN GORDAL OLIVE has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | SEASONED GREEN GORDAL OLIVE | SPLIT GREEN OLIVES MARBELLA |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 10 G | 16.7 G |
| Carbohydrate, by difference | 3.3 G | 8.3 G |
| Energy | 100 KCAL | 158 KCAL |
| Sodium, Na | 680 MG | 600 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.5 G | 4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.